Leveret Saute

Ingredients

• cut it up into equal-sized pieces
• a little melted bacon-fat
• a few sprigs of parsley
• half a clove of garlic
• a few sweet herbs
• three small onions
• 1 gill of white wine
• lOoz. of soaked raw ham

Method

1. 1

   Put pieces of Leveret in a flat saute-pan with melted bacon-fat, add parsley, garlic, sweet herbs, and onions.

2. 2

   Cook for 7-8 minutes, then cover and let it remain until done.

3. 3

   Pour white wine and glaze over, boil until reduced.

4. 4

   Add peeled, chopped tomatoes and diced ham, cook until moisture evaporates.

5. 5

   Remove onions and herbs, sprinkle with ground pimento, serve with sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 86. The excerpt below is the record exactly as published.

Leveret Saute. — Skin and draw a Leveret, cut it up into equal-sized pieces, and put them in a flat saute-pan with a little melted bacon-fat ; add a few sprigs of parsley, half a clove of garlic, a few sweet herbs, and three small onions. Put the pan on a quick fire, and cook the mixture for seven or eight minutes ; then remove tho pan to the side, cover tho lid with ashes, and let it remain until the meat is done. Pour 1 gill of white wine and a little melted glaze over them, and boil again until the liquor is greatly reduced. Take out the meat, and add four tomatoes, peeled and chopped and freed of their seeds, and lOoz. of soaked raw ham

Cook this with the app: pantry check, scaling, and the assistant.